Question 1

What is the science of cooking?

Accepted Answer

The science of cooking is about understanding how food changes when it’s prepared or cooked. It helps us know why eggs become solid when heated or why bread gets bigger while baking.

Question 2

Why do we need to learn about cooking techniques?

Accepted Answer

Learning cooking techniques helps us make food taste better and cook it safely. It also means we can try new recipes and be more confident in the kitchen.

Question 3

What happens when we heat food?

Accepted Answer

When we heat food, the heat changes its texture and flavor. For example, a raw egg becomes firm when cooked, and vegetables become softer.

Question 4

Why does bread rise when it bakes?

Accepted Answer

Bread rises because of yeast, a tiny ingredient that releases gas as it grows. This gas gets trapped in the dough, making the bread puffy and soft.

Question 5

Why do onions make us cry?

Accepted Answer

Onions release a gas when cut, which mixes with the water in our eyes, creating a mild acid. This acid is what makes our eyes sting and produce tears.

Question 6

Why does butter melt and not burn at low heat?

Accepted Answer

Butter melts at a low temperature because it's mostly made of fat, which turns liquid when warm. If the heat is too high, it can burn because the milk solids in butter can scorch.

Question 7

What is the role of salt in cooking?

Accepted Answer

Salt makes food taste better by enhancing its natural flavors. It also helps preserve food and can change the texture of some ingredients.

Question 8

Why do we need to boil water before cooking pasta?

Accepted Answer

Boiling water cooks pasta quickly and evenly. It also helps prevent the pasta from getting too sticky.

Question 9

How do we know when meat is cooked?

Accepted Answer

We can tell meat is cooked by checking its color and using a thermometer to see if it's hot enough inside. Cooked meat is usually no longer pink inside and has a firm texture.

Question 10

Why does milk go bad if not kept in the fridge?

Accepted Answer

Milk goes bad because bacteria start to grow in it when it's warm. The cold temperature in the fridge slows down their growth, keeping the milk fresh.

Question 11

What makes ice cream creamy?

Accepted Answer

Ice cream is creamy because it's made with cream and milk, and it’s churned while it freezes. This process adds air and keeps ice crystals small, making it smooth.

Question 12

Why does chocolate melt in our hands?

Accepted Answer

Chocolate melts in our hands because our body heat is warmer than the melting point of chocolate. This causes it to turn from solid to liquid.

Question 13

Why do cookies get hard if left out too long?

Accepted Answer

Cookies get hard because they lose moisture to the air over time. This makes them dry out and become crunchy instead of soft.

Question 14

What makes bread crust crispy?

Accepted Answer

Bread crust is crispy because of the heat during baking, which removes moisture from the surface. This forms a hard outer layer while the inside stays soft.

Question 15

Why do apples turn brown when cut?

Accepted Answer

Apples turn brown when cut because oxygen from the air reacts with the apple's surface. This reaction causes a brown substance to form.

Question 16

What makes popcorn pop?

Accepted Answer

Popcorn pops because there's a little water inside each kernel. When heated, the water turns to steam, builds pressure, and causes the kernel to explode.

Question 17

Why do we add lemon to fish before cooking?

Accepted Answer

Lemon adds a fresh taste and helps reduce any fishy smell. The acid in lemon juice also helps soften the fish when cooking.

Question 18

Why do you need to beat eggs when baking cakes?

Accepted Answer

Beating eggs adds air, which helps the cake rise and become fluffy. The eggs also help mix everything together smoothly.

Question 19

What happens if you overmix a cake batter?

Accepted Answer

If you overmix a cake batter, it can make the cake tough instead of light and airy. This happens because too much mixing develops the gluten in the flour too much.

Question 20

Why does pasta stick together when cooked?

Accepted Answer

Pasta sticks together if there's not enough water or if it’s not stirred. The starch on the pasta's surface makes them stick, so stirring helps keep them apart.

The Science of Cooking: Understanding Techniques and Ingredients - 20 FAQs Explained Simply